“A healthy mind in a healthy body”, “food as medicine”, “you are what you eat” – these insights into food and well-being have been around for millennia, but today they are gaining more traction as consumer trends shift towards an increased demand for healthy, ethically-sourced food.
UN Tourism and Slow Food will work together to promote gastronomy tourism as a tool for socio-economic development of people and communities.
Executive summary: Coffee and tea service, specifically herbal tea, as an in-room wellness amenity represents an area where there’s a strong opportunity for hotels to improve their presentation. This guestroom feature is easily accessible for all hotel categories due to low per-unit costs and scalable due to minimal labor inputs, thus representing a great entry to the wellness market. A hotel’s tea presentation cannot exist in isolation, though, and is best approached as part of a concerted effort to enhance the room’s wellness branding through a cluster of sleep or health-focused amenities.
Alliants, the global leader in guest experience technology, has partnered with leading mobile F&B ordering specialist IRIS to deliver an integrated solution that enhances the in-stay experience for both guests and hotel staff.
At the EHL Open Innovation Summit in Lausanne, we spoke with Anderson Yang, EAM to the General Manager’s Office at Yun Ding Food & Beverage Co. Ltd, about how artificial intelligence is shaping the future of hospitality, how innovation can thrive when rooted in tradition, and why building genuine community through storytelling is more powerful than conventional marketing in today’s evolving landscape.
For hotel brands near the top of the chain-scale, the requirement for creating meaningful experiences that embrace ‘sense of place’ becomes essential. In the constant pursuit of business growth, offering incredible and ‘peak’ experiences becomes essential for driving ADR and ancillary spend. This is what we call the ‘reason to visit’, inspiring word-of-mouth, boosting occupancy rating, and enhancing overall value in various ways.
Following the recent appointment of Michael Caines MBE as Culinary Strategist at The Stafford London, the Stafford Collection is delighted to announce that Lympstone Manor—Caines’ acclaimed hotel, restaurant, and vineyard in Devon, and a member of Relais & Châteaux—will be joining the group as an associate member. Lympstone Manor will now sit proudly alongside The Stafford London and Norma, further enriching the Collection’s esteemed portfolio with its award-winning hospitality and culinary excellence.
A high-quality sous vide machine is the foundation of precise, reliable sous-vide cooking in any professional kitchen. Whether you're managing a high-volume restaurant or refining your approach to modern gastronomy, selecting the right sous vide equipment is key to achieving consistent texture, precise doneness, and efficient workflow.
Wellness and spa offerings have become increasingly vital to enhancing guest experiences and driving profitability within the hospitality industry. Statista revealed the global health and wellness market is estimated to reach almost seven trillion U.S. dollars by 2025, with EHL Insights anticipating that the global medical spa market will reach US$45 Billion by 2030. As health and wellness offerings and personalised experiences become more integral to travel and tourism, the wellness sector is evolving at an unprecedented pace.
Sous-vide cooking has redefined precision in professional kitchens. By controlling temperature with unmatched accuracy, this technique ensures that proteins, vegetables, and even delicate ingredients reach their ideal texture without risk of overcooking or drying out. It has become an essential skill for chefs who seek consistency, efficiency, and enhanced flavor retention.
IRIS, the global leader in mobile F&B and guest experience platforms for the hospitality industry, proudly reports continued momentum, with over $250 million in orders processed annually, confirming its position as a leading innovator in hotel dining and guest engagement.
Many of us check chicken breast doneness by cutting into it to see if it’s white, assuming it’s fully cooked. But this common trick often leads to dry, overcooked meat, or worse, undercooked chicken. The truth is, color isn’t a reliable indicator of doneness. Enter sous-vide cooking under the guidance of our Chef Cyrille Lecossois, Senior Lecturer at EHL and sous-vide expert. this precise method ensures perfectly juicy, tender chicken every time by controlling temperature, not color. Let’s bust the color myth and see how sous-vide can transform your chicken cooking game.
Exploring exceptional gastronomy, both locally and globally, is now just a click away. Radisson Hotel Group proudly launches a digital innovation that celebrates its culinary excellence: guests and local visitors can now search and book restaurants directly on RadissonHotels.com. With over 1,900 restaurants worldwide, from elegant rooftops to relaxed urban dining spots, this new functionality lets food lovers explore, reserve and enjoy in just a few clicks.
From the sandy beaches of Thailand to the twinkling city streets of Paris, cocktail enthusiasts can enjoy a touch of modern art this World Cocktail Months. From 13 May, boutique hotel collection MGallery is teaming up with French lifestyle brand, Maison Sarah Lavoine, to launch a set of exclusive glassware. A partnership born out of a collective ethos dedicated to character, curiosity and creativity, MGallery and Maison Sarah Lavoine have come together to expertly infuse emotion and memories into their designs. The three stunning cocktail glasses have been paired with a trio of limited-edition cocktail creations from the world’s first craft gin, Citadelle Gin, that guests can sip and savour in MGallery bars across the world or re-create at home, turning every sip into a work of art.
IRIS, the global leader in digital F&B and guest experience solutions for the hospitality sector, is excited to announce its participation in HITEC 2025, taking place June 16–19 at the Indianapolis Convention Center.
Next week at eBev 2025, Hotel Communications Network (HCN), a global hotel media company built on tablets installed in tens of thousands of hotel rooms, will reveal an innovative way to get beverage brands into consumers’ hands at the moment they check in to their hotel. Via a new Sampling Program, HCN will introduce a new way beverage marketers and hotel operators can collaborate. The result is an increase in revenues and a beverage experience that will be forever imprinted on travelers’ memories.
IRIS, a global leader in digital F&B ordering solutions for hospitality, is proud to announce its successful partnership with Courtyard Irvine Spectrum, part of the Marriott portfolio, which has resulted in a 54% year-on-year increase in F&B revenue through the implementation of IRIS Mobile Dining.
F&B is an ever-evolving sector and, in recent years, has been both proactive and reactive to changes in the social and business landscape of the nation. F&B industry operators are steadily evolving, driven by changing consumer preferences and global influences. The pandemic prompted fast action for many operations just to survive. In a high-speed world of change, the F&B sector has become increasingly innovative, as evidenced by its products, service, safety, and technology operations. This discussion will review creative ideas and a variety of trends in innovation and consumer demand for F&B.
Celebrating the rich traditions of American cooking, the approachable American restaurant perfectly complements the brand’s signature warm hospitality and caring service
I’m writing this from a quiet table at Fowlscombe Farm in the English countryside - a place where hospitality is grounded in land and place. The historical buildings are restored with care. The food is grown on-site. Nothing is rushed or wasted. Everything feels considered.